Grape Variety: Negroamaro
 
Alcohol: 14% Vol
 
Vinification: The harvested, destemmed and soft pressed grapes make a prefermentative maceration at 3-4 ℃ in order to extract the characteristic aromas; fermentation and macerations last 15/20 days at a controlled temperature 25/27℃, at the end of this step the alcoholic and malolactic fermentation are completed.After an additional soft-pressing the wine is aged for about 12 months in wood.
 
Colour:Deep red colour
 
Bouquet: The bouquet gives notes of berries with a main aroma of cherries
 
Taste: The palate is soft and round with velvety tannins well balanced with the long persistent finish